Dr. Kristen Mitteness
Updated: Nov 21, 2020
I recently led a Holiday edition of my gluten and dairy free baking workshop through the Leisure Guide. I typically lean towards chocolate, mint and ginger molasses types of treats, but I knew there are people who love tart, citrusy goodies. I've made lemon bars a few times in the past, but I knew if I perfected it, it would fit perfectly in the workshop (and it did).
Preheat the oven to 350 F.
First step, the crust:
1/3 c coconut oil
1/4 c honey
1/2 c almond flour
1/2 c coconut flour
Dash of salt
Fully melt the coconut oil in the oven as it preheats. If you use a harder honey, like I do, you'll want to put that in the bowl with the coconut oil, too. You can do this in the same bowl you are going to mix the ingredients in.
Mix in the almond flour, coconut flour and salt. Press it all into a glass dish. I use an 8x6 Pyrex dish. Anything close to that size will work.
Bake for 10 minutes at 350F. Depending on your oven, this could be a bit more or less. It should just start to brown.
While it is baking, make the lemony top.
Next, lemony top layer:
1/4 c honey (again, it will work best softened)
3 lemons, juiced + zest of 1 (but really, as much zest as you prefer; I would highly recommend a juicing reamer)
Dash of salt
1 heaping tablespoon of tapioca flour
1 heaping tablespoon of coconut flour
Whisk it all up (saving the flour for last) and pour it over the crust and bake for another 20 minutes.
I know you'll want to eat these right away, which is totally okay, but as it cools, it will harden and keep together a bit better.
Many people have loved the whipped coconut frosting on these!
The recipe is adapted from Food, Faith, Fitness. She has some pretty awesome recipes!